Curry Pork Medallions with Apple and Celery

• 400 g pork loin, cut into 9 medallions
• 1 onion, sliced
• 1 clove garlic, finely chopped
• 1 teaspoon curry paste or curry powder, divided
• 2 tablespoons olive oil
• 150 ml coconut milk
• 2 pinches saffron (powder or strands)
• 2 sticks celery, cut into thin strips
• 2 sweet apples, peeled and cut into thin strips
• 1 lemon juice
• 1 teaspoon chopped chives

Quickly marinate the pork with the onion, garlic, olive oil and half teaspoon of the curry. Place the medallions on the cooking tray with the onions, but without the marinade.

Steam for 15 minutes with the starter and the dessert. In a saucepan, slowly reduce the coconut milk mixed with the remaining curry and the saffron, over a low heat. After 10 minutes of cooking, open the steamer and add the reduced coconut milk. Close, push the Vitamin + booster button and continue cooking for 5 minutes. Season the celery and apple with lemon juice and chives.

Place the pork on warmed plates, coat with the curry sauce and top with small piles of apple and celery.